The Wood Ear has a jelly-like texture when fresh and derives its name from the media it grows on as well as its shape. Very popular in Asian cooking, it assumes a striking silver/black contrast when dried. Adding Wood Ear to miso, eggflower or any other Asian soup gives the dish an authentic flavor and interesting texture. Cream with onions, garlic, basil and sliced Wood Ears makes a wonderful pasta sauce. A Shrimp with Wood Ears Stir Fry recipe comes inside the headcard. The shredded form that we carry is much easier to rehydrate. 1 ounce packages.